Recipe of Thomas Keller Lobster bisque

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, lobster bisque. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. Alongside chowder, bisque is one of the most popular seafood soups. This Lobster Bisque recipe is lusciously rich and creamy loaded with buttery lobster in every Homemade Lobster Bisque can be intimidating and expensive to make but I've streamlined the.

Lobster bisque is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Lobster bisque is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have lobster bisque using 17 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Lobster bisque:

1. Get Lobster head and shells 500g
2. Make ready Shrimp head 300g
3. Prepare Carrot 1 small
4. Take 1/2 Onion
5. Prepare 200 g Celery
6. Get Tomato 1 small
7. Get 20 g Minced garlic
8. Make ready 25 g Tomato paste
9. Get 60 ml Brandy
10. Prepare 240 ml White wine
11. Prepare 1.5 liter Water and clam juice
12. Prepare stalk Parsley 3
13. Make ready leaf Bay 2
14. Get 150 ml Cream
15. Take 20 g Butter
16. Prepare 20 g Flour
17. Get Salt and pepper to taste

This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread. In this creamy Lobster Bisque Recipe you'll find chunks of sweet lobster meat in a beautifully rich, seasoned broth made from the strained liquid of the sautéed lobster shells, vegetables and herbs.

Instructions to make Lobster bisque:

1. Defrost the lobster shells and shrimp heads from the fridge. Cut the shells into pieces
2. Sauté the lobster head, shell and shrimp head with olive oil on pan until the shells are dried and browned, about 5 minutes
3. Add brandy and flambé until all brandy has evaporated
4. Deglaze the pan with white wine
5. Add water and clam juice into the pan and bring to boil
6. Cut the onion, celery, tomato and carrot into cubes. Sweat on another pan until soften. Stir in tomato paste and minced garlic. Add the sautéed mirepoix to the lobster stock and simmer together for 45 min
7. Prepare a blonde roux on a separate pan. Melt the butter over low heat until the butter smells nutty and turns blonde, mix in flour and continue to stir until all mixed, allow to cool
8. After 45 minutes of simmering, remove the parsley stalk and bay leaves from the stock. Blend the stock with a electric blender or a hand blender until smooth
9. Strain the stock in a fine cheese cloth bag
10. Heat up the filtered stock in the pot. Add the blonde roux to the stock, continue to boil to thicken it. Add cream to enrich the soup. Salt and pepper to season

I serve this with salad and hot, buttered French bread. In this creamy Lobster Bisque Recipe you'll find chunks of sweet lobster meat in a beautifully rich, seasoned broth made from the strained liquid of the sautéed lobster shells, vegetables and herbs. Lobster bisque is an elegant, creamy soup that actually gets the majority of its flavor from the shell of the lobster, rather than the meat. Making the dish can be a somewhat time consuming culinary. This lobster bisque recipe streamlines the overwhelmingly complicated process commonly found in classic recipes, while still delivering a deeply rich and flavorful soup.

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